Welcome to Our Weekly Menu!
Items on this weekly menu are available for pre-order Thursday, July 12 until 10 am Wednesday, July 18. Pick-up and delivery will run from Wednesday, July 18 through Saturday, July 21.
Most of our housemade dishes are part of a rotating weekly menu, listed here, that changes through the seasons. We offer many other housemade items regularly each week, such as Bone Broths, Snacks, Cultured Foods and Beverages, which can be found in the categories on the left.
Missed the online pre-ordering window? If you see the message "In store only at this time" next to product name it means online ordering for the week has closed. Come shop our Brick and Mortar store.
This old-fashioned chicken soup features carrots from Riverdog Farm, leeks from Rodoni Farm, and celery simmered in mineral-rich bone broth with plenty of pastured chicken. It is finished with fresh herbs from Bernier Farm for a nutritive and delicious soup that also makes a perfect base for Chicken-Noodle, Chicken Soup with Rice or Matzo Ball soup.
Ingredients: pastured chicken bone broth and meat, leeks, onions, celery, carrots, parsley, chicken fat, olive oil, thyme, sage, rosemary, Celtic sea salt, bay leaves, Allstar Organics celery salt
Recipe is gluten-free, dairy-free, black pepper-free, nightshade-free, and GAPS Diet-friendly*
*Contains heated olive oil.
Enjoy the first fruits of our local pepper and tomatillo season. Marin Sun Farms pastured pork is brined and braised in mineral-rich pork trotter broth with white beans, and a housemade tomatillo and poblano pepper salsa. Our version of this classic Mexican dish with just a hint of spice. Serve over rice, or with Alma Semillera Tortillas (found in our Frozen section). Try it with a dollop of Yogurt or Piima Cream on top!
Ingredients: pastured pork, pork trotter broth, navy beans, onions, tomatillos, poblano peppers, cilantro, scallions, garlic, lime juice, Celtic sea salt, cumin, coriander, black pepper, cayenne, kombu
Recipe is gluten-free, dairy-free, and GAPS Diet-friendly.*
*Each pound of beans are cooked with a one inch piece of kombu sea vegetable which is allowed on the GAPS Diet protocol after the Introduction Diet.
Carrots from Riverdog Farm are sauteed until tender with onions, pureed with coconut milk, lightly scented with ginger and balanced with a bit of orange juice. This vegan soup is delicious and nourishing.
Ingredients: carrots, Native Forest coconut milk (guar gum-free), onions, coconut oil, vegetable stock (filtered water, celery, onions, ginger, thyme, sage, oregano, bay leaves), orange juice & zest, lemon juice, Celtic sea salt
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS/Paleo Diets-friendly.
This traditional Ragu Bolognese is full of grassfed ground beef and pastured ground pork, enriched with bone broth and liver. Seasoned with tomato paste, onions, garlic and herbs, this dish can be eaten by itself or ladled over polenta, rice, gnocchi, or pasta. Also great layered into lasagne or other casseroles.
Ingredients: ground grassfed beef & ground pastured pork, beef bone broth, tomato paste and puree, onions, carrots, celery, olive oil, pureed beef liver, garlic, Celtic sea salt, parsley, bay leaves, oregano, marjoram, black pepper
Recipe is dairy-free, gluten-free, and GAPS Diet-friendly.*
*Contains heated olive oil
An unexpected and thoroughly delicious combination! This traditional Dominican baked dish is called Pastelon de Platano Maduro. A layer of mashed cooked ripe plantains tops a savory layer of grassfed ground beef from Freestone Ranch in Petaluma sauteed with onions, green olives, mild spices and a few early season sweet peppers. A sprinkling of Sierra Nevada Graziers cheddar cheese tops it off, and then it is baked for a wonderful and kid-friendly taste of the Caribbean!
Ingredients: grassfed ground beef, plantains, onions, cheddar cheese, crushed tomatoes, tomato paste, beef bone broth, green bell peppers, green olives, parsley, beef liver, butter, coconut oil, garlic, Celtic sea salt, black pepper, oregano, paprika, cayenne, bay leaves
Recipe is gluten-free, and contains dairy.
Now in a larger size jar! This delicious medley features tender, fresh nopal cactus pads. Famous for their anti-inflammatory, neuro-protective, blood sugar-balancing properties, the nopales are cubed and simmered with tender pinto beans, tomatoes, and onions for an irresistible vegetarian stew that can be eaten on its own, over rice or in tacos, and has become a big hit with our customers.
Ingredients: nopal cactus, pinto beans, crushed tomatoes, onions, bell peppers, olive oil, cilantro, oregano, Celtic sea salt, red chili pepper flakes, kombu (for cooking beans)
Recipe is gluten-free, dairy-free, and vegetarian.
Pipián is a popular traditional Mexican green mole, not as well known and appreciated here as it should be, according to many top chefs. It boasts a bright flavor, a rich, nutty undertone and just a bit of heat, with tomatillos, toasted pumpkin and sesame seeds, poblano and serrano chiles, and lots of cilantro to finish. Our version was drawn from a family recipe by TSH Chef Concepción del Río, who is a also student of Mexican culinary traditions, and it features the first local peppers and tomatillos of the season.
Ingredients: pastured chicken bone broth, tomatillos, onions, poblano peppers, olive oil, pumpkin seeds, cilantro, parsley, sesame seeds, serrano peppers, epazote, Hoja Santa, garlic, lime juice, Celtic sea salt, black pepper, oregano
Recipe is gluten-free, dairy-free and Gaps Diet-friendly.
Marin Sun Farms beef liver is seared with onions and crimini mushrooms and seasoned with fresh herbs and dried porcini mushroom powder. It is pureed into a smooth pâté with plenty of butter. The pâté is topped with a mixture of butter, beef fat, and olive oil to help preserve it.
Ingredients: beef liver, Straus butter, crimini mushrooms, onions, beef fat, parsley, olive oil, thyme, porcini powder, dried wild mushrooms, marjoram, Celtic sea salt, black pepper
Recipe is gluten-free, nightshade-free, GAPS Diet-friendly and contains butter.
Grassfed ground beef is mixed with minced onions, herbs, sea salt, and pepper, and enriched with beef liver for a nutrient-dense patty. These raw hamburgers are frozen and ready-to-cook.
Ingredients: grassfed ground beef, onions, beef liver, parsley, Celtic sea salt, thyme, black pepper
Recipe is gluten-free, dairy-free, egg-free, grain-free, and GAPS Diet-friendly.
Marin Sun Farms ground pork is seasoned with onions, scallions and ginger, then enriched with pork liver, Celtic sea salt and white pepper. These patties come raw, frozen and ready-to-cook.
Ingredients: ground pork, onions, scallions, ginger, pork liver, Celtic sea salt, white pepper
Recipe is gluten-free, dairy-free, egg-free, and GAPS Diet-friendly.
This falafel dough is ready to form into patties or balls and pan-fry (or bake). It is a thick puree of chickpeas activated by soaking, onions, garlic, parsley and mild but flavorful spices. Perfect for a quick meal! Pair it this week with our Tahini Yogurt Sauce with Lemon, our first Baba Ghanoush of the season, Middle Eastern Salad in a Jar (Fattoush) and Middle Eastern Pesto (Zhoug). This dough gets better with time as it naturally cultures in your fridge.
Ingredients: chickpeas, onions, parsley, olive oil, garlic, cumin, paprika, lemon juice, Celtic sea salt, coriander, cayenne
Recipe is vegan, gluten-free, dairy-free and black pepper-free.
Traditionally, Fattoush salads feature crispy toasted pita chips. We wanted to keep it grain-free, so we're adding French green lentils to this lovely seasonal mix of romaine hearts, Riverdog Farm cherry tomatoes and Armenian cucumbers, and sheep feta in a sprightly sumac and mint vinaigrette. Try it this week with our Falafel Dough, our first Baba Ghanoush of the season, Tahini Yogurt Sauce with Lemon and our Middle Eastern Pesto (Zhoug).
Ingredients: romaine hearts, green lentils, cucumbers, cherry tomatoes, sheep feta cheese, sumac vinaigrette (olive oil, red wine vinegar, lemon juice, mint, ground sumac, Celtic sea salt, garlic, black pepper)
Recipe is vegetarian and gluten-free.
First of the season local eggplants are smoked and peeled, then blended with tahini (sesame butter), olive oil, lemon, garlic and cumin for a classic that makes a luscious dipping sauce for pita bread or vegetables. Make a lovely, seasonal vegetarian meal this week with our Falafel Dough, Tahini Yogurt Sauce with Lemon, Middle Eastern Salad (Fattoush) and Middle Eastern Pesto (Zhoug).
Ingredients: eggplant, sesame tahini, olive oil, lemon juice, garlic, Celtic sea salt, cumin, smoked paprika
Recipe is vegan, gluten-free, dairy-free, and GAPS Diet-friendly.
Originating as a Yemeni dish, but a common pesto throughout the region, Zhoug uses either cilantro or flowering coriander (cilantro that has moved to the flowering stage) as the base for a zesty and earthy green puree. It has a bit of heat, but we keep our version on the “family-friendly” side. Zhoug makes a wonderful accompaniment to grilled meats or vegetables. Try some in a salad dressing, or mix it into rice with lentils and the healthy fat of your choice. Make it part of a vegetarian meal this week with our Falafel Dough, Baba Ghanoush, Tahini Yogurt Sauce with Lemon and Middle Eastern Salad in a Jar.
Ingredients: cilantro, olive oil, garlic, serrano chiles, pickled habanero chiles, black peppercorns, caraway seeds, cumin seeds, lemon juice, preserved lemon brine, Celtic sea salt, cardamom pods
Recipe is vegan, gluten-free, dairy-free and GAPS Diet-friendly.
Organic sesame tahini is combined with Straus yogurt, Seka Hills olive oil, lemon juice, scallions and spices. Try a classic combination this week with our Falafel Dough.
Ingredients: Straus yogurt, sesame tahini, olive oil, lemon juice, scallions, cumin, Celtic sea salt, paprika, black pepper
Recipe is vegetarian, gluten-free, and contains dairy.
Finally--a store-bought mayonnaise as nourishing and delicious as homemade. No soybean oil! We mellow the flavor of Seka Hills olive oil with Straus yogurt cream, which also helps to preserve the fresh mayonnaise. Perfect on sandwiches, as a dip for asparagus or artichokes, or use it to make homemade egg salad, potato salad, chicken salad, or as a base for salad dressings. We've been especially enjoying it mixed into Vital Choice Albacore Tuna, Salmon, Mackerel or Sardines.
Ingredients: raw pastured egg yolks, yogurt cream, olive oil, lemon juice, Dijon mustard (organic grain vinegar, water, organic mustard seed, salt, organic spices), Celtic sea salt, black pepper
Recipe is gluten-free* and contains dairy. *Recipe contains Dijon mustard which contains grain vinegar which most people consider gluten-free but some do not.
Yet another generations-old recipe from our resident pickler Andy Renard's Louisiana family vault. This piquant blend of sweet and heat can be used as a meat condiment or a welcome addition to a cheese platter. Try it paired with Sierra Nevada Chevre!
Ingredients: jalapeños, bell peppers, raw honey, apple cider vinegar, lemon juice, Great Lakes beef gelatin
Recipe is gluten-free, dairy-free, black pepper-free, GAPS Diet-friendly and not vegetarian.
Piimä is a culture from Scandinavia that can be used to culture milk or cream into a delicious and probiotic dairy product. Culturing cream with piima culture produces a topping similar to crème fraîche or sour cream. According to Sally Fallon Morell, author of Nourishing Traditions, piimä was originally derived from the milk of cows that fed on the butterwort plant. Centuries ago, Scandinavian farmers discovered that milk clabbered better when their cows consumed this herb.
Piimä Cream is cultured at room temperature, and you can use a spoonful of our Piimä Cream to culture your own cream. Use about 2 tablespoons of Piimä Cream to one pint of cream and allow to culture for about 24 hours.
Ingredients: Straus cream, piima culture
Recipe is gluten-free and contains dairy.
Incredibly light with a slight crisp of a crust on top, this luscious gluten-free treat is not to be missed. It features a combination of flours — almond, coconut, rice and potato. We blend this with pastured eggs, local Seka Hills olive oil and lactose-free Green Valley sour cream from Redwood Hill Creamery.
Ingredients: coconut flour, rice flour, potato flour, sour cream, pastured eggs, sucanat, almond flour, olive oil, cocoa powder, Dandy Blend* (soluble extracts of roasted barley, rye, chicory root, dandelion root and beet root), arrowroot, vanilla extract, baking soda, baking powder, Celtic sea salt
Recipe is vegetarian and gluten-free.
*Dandy Blend is made of the water-soluble extracts of five ingredients; three roots and two grains (barley and rye), not from the ingredients themselves. The ingredients are roasted, covered with hot water, and allowed to steep. The water, with the soluble portions of all the components, is separated from the grounds. The remaining fine brown powder left is what becomes Dandy Blend. All the gluten and other water-insoluble substances are left behind.
A layer of blueberry gelatina topped with a coconut cream-layer infused with lemon zest makes a refreshing and nourishing dessert.
Ingredients: blueberry juice, Native Forest coconut milk (guar gum-free), honey, grassfed beef gelatin, lemon zest, vanilla extract, Celtic sea salt
Recipe is gluten-free, dairy-free, GAPS/Paleo Diets-friendly and not vegetarian.
Comes Frozen this week. This concentrated paste combines the adaptogenic power of turmeric with a bit of black pepper, which is known to increase turmeric's potency many times over. Designed as a base for Golden Milk, a classic Ayurvedic healing drink, you can also add it to broth or rice, blend it onto curries or stir-fries, even add it to scrambled eggs!
Serving suggestion: to make Golden Milk, stir 1/2 teaspoon of Golden Blend into 1 cup of heated milk of your choosing. Note: If you are taking other dietary herbs or supplements, you may want to check with your practitioner to make sure this is compatible.
Ingredients: coconut oil, turmeric, black pepper, filtered water
Recipe is vegetarian, gluten-free, dairy-free, and GAPS/Paleo Diets-friendly.
Product note: We recommend using this product within 1 1/2 weeks. Product can be divided into individual servings (1/2 teaspoon) wrapped in wax paper and frozen in an airtight container for ease of use.
Dried healthy soup mix in a jar! Perfect for camping, a gift for a friend, or to keep ready on your shelf for a last-minute meal. We sprouted and dehydrated lentils, then layered them with dehydrated onions, carrots, celery, leeks, kale, and chard as well as spices to make this soup ready to cook. Just put the jar contents in a pot, add water (or our bone broth!) and bring to a simmer. Cook until tender, and eat! You can also add a fat of your own choosing (ghee, olive oil, bacon fat, or other) for increased nutrition and richness.
Ingredients: sprouted lentils*, carrots*, onion*, celery*, leeks*, kale*, chard*, bay leaves, Celtic sea salt, turmeric, sumac, black pepper, thyme, ginger, rosemary
Recipe is vegan, gluten-free, dairy-free, nightshade-free and GAPS diet friendly.
Dried Soup Mix Cooking Instructions
Directions: Pour pint of dried soup mix into a medium pot. Add 1.5 quarts of water or bone broth and bring to a boil. Simmer about 40 minutes, or until lentils are tender, adding liquid to desired thickness. Yields approx. 1.25 quarts soup